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Kathie Lee Gifford’s Chicken and Broccoli Divine: A Comfort Food Classic

The first time I tasted Kathie Lee Gifford’s Chicken and Broccoli Divine, it was at a potluck during a particularly dreary winter. One bite of that creamy, cheesy casserole, and the clouds parted, the sun shone a little brighter, and suddenly everything felt right in the world. It was a flavor explosion of comfort, a hug from the inside out. I immediately cornered the cook and begged for the recipe, and ever since, it’s been a staple in my own kitchen, a dish I turn to whenever I need a little extra warmth and happiness.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10
Yield: One 13×9 inch casserole
Dietary Type: Not specified, but can be adapted for gluten-free

Ingredients

3 whole chicken breasts, poached and shredded
40 ounces frozen broccoli, packages cooked and well-drained
3 (10 3/4 ounce) cans cream of chicken soup
2 1⁄4 cups vegan mayonnaise or 2 1/4 cups Hellmann’s mayonnaise
1 cup half-and-half
2 1⁄4 cups grated cheddar cheese
3 teaspoons lemon juice
1 1⁄2 teaspoons curry powder
1 1⁄2 cups corn flake crumbs
3 tablespoons butter, to grease pan

Equipment Needed

Large pot for poaching chicken
Large skillet or steamer for broccoli
Medium mixing bowl
13×9 inch glass baking pan

Instructions

First, poach the chicken breasts. Place them in a large pot, cover with water, and bring to a boil. Reduce the heat and simmer for about 15-20 minutes, or until the chicken is cooked through. You can check for doneness by inserting a meat thermometer into the thickest part of the breast; it should register 165°F (74°C). Once cooked, remove the chicken from the pot and allow it to cool slightly before shredding it with two forks.
While the chicken is poaching, cook the frozen broccoli according to the package directions. This usually involves steaming or boiling. It’s crucial to ensure the broccoli is well-drained after cooking to prevent a watery casserole. I like to press it gently with paper towels to remove any excess moisture.
Preheat your oven to 350°F (175°C). While the oven is heating, grease a 13×9 inch glass baking pan with the butter. Make sure to coat the bottom and sides evenly to prevent sticking.
In a medium bowl, combine the cream of chicken soup, mayonnaise (vegan or Hellmann’s), half-and-half, grated cheddar cheese, lemon juice, and curry powder. Whisk these ingredients together until they are well blended and smooth. This creamy mixture is the heart and soul of the dish.
Now it’s time to assemble the casserole. Place the shredded chicken into the buttered baking pan, spreading it evenly across the bottom.
Arrange the cooked and drained broccoli over the shredded chicken, creating a second layer of goodness.
Pour the soup mixture over the chicken and broccoli, ensuring that everything is well coated. Use a spatula to spread the sauce evenly over the vegetables and meat.
Sprinkle the corn flake crumbs generously over the top of the casserole. This adds a delightful crunch and golden-brown color during baking.
Bake at 350°F (175°C) for 40 minutes, or until the casserole is bubbly and the corn flake crumbs are golden brown. Keep an eye on it towards the end to prevent the crumbs from burning.
Once baked, remove the casserole from the oven and let it sit for 10-15 minutes before serving. This allows the flavors to meld together and the casserole to set slightly, making it easier to serve.

Expert Tips & Tricks

Poaching the Chicken: Instead of boiling, try poaching the chicken in chicken broth for extra flavor. You can also add herbs like thyme or rosemary to the poaching liquid.
Broccoli Prep: If you prefer a smoother texture, lightly chop the cooked broccoli before adding it to the casserole.
Cheese Choice: While cheddar is classic, feel free to experiment with other cheeses like Monterey Jack, Gruyere, or even a smoky Gouda for a different flavor profile.
Cornflake Crumb Alternative: If you don’t have cornflakes on hand, crushed Ritz crackers or even panko breadcrumbs mixed with melted butter work beautifully.
Make-Ahead Magic: Assemble the casserole ahead of time (up to 24 hours) and store it in the refrigerator. Add the cornflake crumbs just before baking to prevent them from getting soggy.
Thinning the Sauce: If the sauce seems too thick, add a splash more half-and-half until you reach the desired consistency.

Serving & Storage Suggestions

Kathie Lee Gifford’s Chicken and Broccoli Divine is best served warm, straight from the oven after it has rested for the appropriate time. A simple green salad makes a perfect accompaniment, offering a refreshing contrast to the rich casserole.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave individual portions or bake the entire casserole in a preheated oven at 350°F (175°C) until heated through. You can also freeze the casserole for longer storage (up to 2-3 months). Thaw it in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	568 kcal	N/A
Calories from Fat	348 g	61%
Total Fat	38.8 g	59%
Saturated Fat	15 g	75%
Cholesterol	120.8 mg	40%
Sodium	1221 mg	50%
Total Carbohydrate	25.9 g	8%
Dietary Fiber	3.6 g	14%
Sugars	5.9 g	N/A
Protein	31.1 g	62%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Gluten-Free Divine: Substitute the cream of chicken soup with a gluten-free version and use crushed gluten-free cornflakes or a gluten-free breadcrumb topping.
Dairy-Free Delight: Replace the half-and-half with unsweetened almond milk or cashew cream, and use a dairy-free cheddar cheese alternative. Ensure the mayonnaise is also dairy-free.
Spicy Kick: Add a pinch of red pepper flakes to the soup mixture for a touch of heat.
Vegetable Medley: Incorporate other vegetables like sliced mushrooms, chopped bell peppers, or steamed carrots for added nutrients and flavor.
Herb Infusion: Add fresh herbs like thyme, parsley, or chives to the soup mixture for a burst of freshness.

FAQs (Frequently Asked Questions)

Q: Can I use leftover cooked chicken instead of poaching it?
A: Absolutely! Using leftover cooked chicken is a great way to save time. Just shred it and proceed with the recipe.

Q: Can I use fresh broccoli instead of frozen?
A: Yes, but be sure to steam or blanch the fresh broccoli until it’s tender-crisp before adding it to the casserole.

Q: How do I prevent the cornflake crumbs from burning?
A: If the crumbs are browning too quickly, tent the casserole with aluminum foil for the last 10-15 minutes of baking.

Q: Can I freeze this casserole?
A: Yes, this casserole freezes well. Assemble it in a freezer-safe dish, wrap it tightly in plastic wrap and foil, and freeze for up to 2-3 months. Thaw it in the refrigerator overnight before baking.

Q: What can I substitute for the cream of chicken soup?
A: You can make your own cream sauce using chicken broth, milk or cream, flour, and seasonings, or use a can of cream of mushroom soup. Adjust the seasonings to taste.

Final Thoughts

Kathie Lee Gifford’s Chicken and Broccoli Divine is more than just a recipe; it’s an experience. It’s a dish that evokes feelings of warmth, comfort, and nostalgia. It’s perfect for family dinners, potlucks, or any occasion where you want to share a little bit of love through food. So, gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece that will leave everyone wanting more. Don’t hesitate to experiment with variations and make it your own! And please, share your experience and feedback – I’d love to hear how it turns out for you. This casserole pairs beautifully with a crisp Sauvignon Blanc or a light-bodied Pinot Grigio. Happy cooking!

Kathie Lee Gifford’s Chicken and Broccoli Divine Recipe